Black Cod with Citrus – Saffron – and, of course Morels

Black Cod with Citrus – Saffron – and, of course Morels

Once again, we’re doing the Morel thing. Just like the 3 days before, these recipes are part of the Marx Foods Morel Recipe contest, in which I received a package of dried morels from Marx to play around with in hopes of creating something delicious.

Black Cod with Citrus - Saffron - and, of course Morels

Morels, like most fungi, lends its depth of flavors very well with fish. Today we’re using some sexy, silky Black Cod I picked up at the market this week, and pairing the morels with some other great seafood background singers… Saffron and Citrus. It’s a simple recipe that will earn you cheers and ticker tape parades (Hell, I bet they’ll even write sonnets about you) when you serve it to your guests or family.

Black Cod Fillets
with Saffron, Morels and Citrus
Serves 2
2 – 6 Ounce Black Cod Fillets – Skin Removed
1 Tablespoon Light Oil
Salt / Pepper to Taste
For the sauce:
2 Tablespoons Butter
1/2 Cup Orange Juice
1/2 Teaspoon Orange Zest
1/2 Cup Chicken Stock
6 Morels (Fresh or re-hydrated)
1 Scallion
1 Shallot – Minced
8 (or so) Saffron Threads
Salt / Pepper to Taste
Medium Saute Pan
Small Sauce Pan

Prepare the sauce first:

  • Melt the butter in the sauce pan with the minced shallots – saute until translucent
  • Slice the morels into rings and add to the pot
  • Add the orange juice, stock and saffron threads and bring to a boil
  • Reduce to low and simmer for 15 minutes
  • Mince the scallion and add it and the orange zest to the sauce just before serving over the fish

Prepare the Cod:

  • Heat the saute pan over medium high heat
  • Season each side of the fillet with salt and pepper
  • Add the oil to the pan and wait until it shimmers
  • Sear the fish on each side for 3 to 4 minutes
  • Immediately transfer to a serving plate, place the sauteed morels on top and and ladle the sauce over the cod.

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